Gluten Free Potato Bread

Parve,
Sufficient for 6 individual portions

I remember a friend's mother (Irish) making this when I was younger; she called it Fadge. My Polish friend tells me her peasant grandmother made similar bread when grain was in short supply. I quite like adding some chopped chives or green onions to it.

To me it is an ideal dish for Pesach even though it is potato again!

500g warm mashed potatoes
1 small egg
25g (1oz) or vegetable margarine
1 level tbsp potato flour plus some more for dusting
Seasoning
Oil for frying

Beat the egg, mix this and the margarine into the potatoes, season to taste, now stir in the potato flour and mix until you have a smooth mix. Allow to cool.

Divide the mixture into 6 and form into square or round cakes about 10 cm (4 inches) across by 2.5cm(1 inch) thick. Cut an X in the top to allow for expansion (go no more than half way through). Heat the oil in a frying pan or brush the bread with oil and cook on a griddle for 5 minutes on each side until golden.

Serve warm.

Gluten Free Fadge